Cooks notes: Place this roast on the grill at 11 a.m., and you will
be ready to eat by around 5 p.m., says chef Brandt Evans.

Preliminaries: Evans says he likes to use a combination of charcoal
and wood when he prepares this dish in his back yard, but a gas
grill will work just fine. Prepare an indirect fire (bed coals to
either side of the grill, underneath the rack.) Get your grill to a
temperature of about 300 degrees (using a grill thermometer). Line a
halfsheet or roasting pan with aluminum foil.

Slow-smoke the meat: Place pork butt on foil-lined pan or roasting
pan. Cover the grill. Cook for a total of 6 hours, covered.
Periodically (at least every hour or so) check and replenish the
charcoal (add soaked wood chips as desired) and continue cooking.

Prepare the sauce: Combine the bottled sauces garlic, herbs and
peppers in a nonreactive saucepan over medium-low heat. Simmer about
10 minutes, stirring often and avoid scorching.

Baste the meat: When you have about 90 minutes remaining in cooking
time, start to baste the roast with barbecue sauce, every 10
minutes. Use a brush or a small ladle to evenly drizzle it on. Cook
the meat until it begins to fall apart.

Presentation: When meat is done, fall-off-the-bone tender. take it
out and let it cool for about 15 minutes. Using two forks, pull the
pork apart, setting the shreds of meat on a warmed platter. Drizzle
with sauce and serve, passing extra sauce on the side.